1 lb. boneless chicken breasts cut into 2-inch x 1/2-inch strips
1/4 c. soy sauce
1 tbsp. lemon juice
1 c. chicken broth
1 (14 oz.) can pineapple chunks
1/4 c. brown sugar
1/2 tsp. ginger
1 tbsp. cornstarch
1/3 c. vinegar
1 red bell pepper
1 medium yellow onion
1 (8 oz.) can water chestnuts
Boiled rice

Add chicken to 2 tablespoons soy sauce and 2 tablespoons lemon juice. Mix and let stand for 1 hour in the refrigerator. Brown chicken in oil, reserving marinade (soy sauce and lemon juice). Add reserved marinade and 3/4 cup broth. Cover and simmer 30 to 45 minutes. Drain pineapple, reserving juice. Combine 1/4 cup reserved pineapple juice, brown sugar, ginger, cornstarch, vinegar, remaining broth and remaining soy sauce. Add to chicken. Cook until sauce thickens and clears, stirring constantly. Cut bell pepper into thin strips and onion into eighths. Add to chicken and cook until tender crisp. Add pineapple and water chestnuts. Cook until warm. Serve over rice.